Cream of Cauliflower Soup

January 9, 2012

Boiled cauliflower leaves a lot to be desired but you can take this delicious and nutritious vegetable to new heights by making this cream of cauliflower soup. Mild and with a velvety texture, you will want a second helping.

Cream of Cauliflower Soup

Serves 8

1 medium size head cauliflower, stem and leaves removed and florets separated into small pieces and well rinsed.
1 cup diced leeks
6 cups chicken broth
2 bay leaves
1 ½ cups low fat Half/Half, evaporated milk or regulat milk
salt and pepper to taste
2 tablespoons minced fresh tarragon

Place all the ingredients except the Half/Half and salt and pepper and tarragon in a soup pot and bring to a boil; lower the heat to simmer, cover the pot and cook until the cauliflower is tender, about 5 minutes.

With a slotted spoon remove 1 1/2 cups of florets and set aside

Remove the bay leaves and discard them. Stir in 1 ½ cups low fat Half/Half, evaporated milk or regular milk to the soup. Puree the soup in batches in a blender, food processor or with an immersion blender. Return the soup to the soup pot and gently stir in the remaining florets.

Season to taste and serve hot.

Variations: add fresh dill, parsley or thyme to the soup. Add small cooked broccoli florets for contrast. Add toasted croutons or roasted pumpkin seeds. Add crispy pancetta or prosciutto

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